1tsp saltJUST for the marinade portion (not in dressing)
Instructions
TO prepare the dressing/marinade: Combine the minced shallot, lemongrass, coriander stems, mint, ginger, and garlic in a mortar and pestle and grind until everything is well combined.
TRANSFER the mixture to a mason jar, add the olive oil, fish sauce, soy sauce, lime juice, curry paste, and Swerve, and shake well.
PLACE the sirloin in a large ziploc bag and add 3 tbsp of the dressing + the extra salt. Allow to marinate in the refrigerator for at least 2-3 hours.
PREP crunchy rice topping: Heat the uncooked rice in a dry skillet over medium-low heat. Toast for about 10 minutes, until lightly browned. (Watch closely so it does not burn.) Remove from the skillet and grind in a coffee/spice grinder until coarsely ground.
COOK steak: Heat 2 tsp olive oil in a skillet over medium-high heat and cook to desired level of doneness. (About 3-4 minutes per side for medium, depending on the thickness of the steak.)
TOSS the lettuce, cucumber, onion, tomatoes, mint and cilantro in a large bowl and divide into two plates. Top with the steak and toasted rice powder.
STRAIN any large pieces of lemongrass/coriander stems from the dressing, if needed, before serving.